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Chicken Fried Rice
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Chicken Fried Rice

35 minServes 6Nutri-Score C€€
from @emi_coker1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • cooked rice (day-old, cold)Grains900 g
  • chicken breast (diced)Meat600 g
  • eggs (beaten)Dairy4 pieces
  • frozen peas and carrots (thawed)Produce200 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • spring onion (sliced)Produce3 pieces
  • soy saucePantry60 ml
  • sesame oilPantry15 ml
  • vegetable oilPantry45 ml
  • saltSpices3 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

383kcal

Carbs
42 g
Proteins
26 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Wok
  • Mixing bowl
  • Spatula

step by step

Method

  1. Prepare the ingredients

    • Dice the chicken breast and season with salt and black pepper.
    • Chop the onion, mince the garlic and slice the spring onion.
    • Break the eggs into a bowl and beat them.
    Step 1

  2. Cook the chicken

    • Heat part of the vegetable oil in a wok over high heat.
    • Add the chicken and stir-fry until golden and cooked through.
    • Transfer the chicken to a plate.
    Step 2

  3. Scramble the eggs

    • Add a little more oil to the wok.
    • Pour in the beaten eggs and scramble until just set.
    • Set the eggs aside with the chicken.
    Step 3

  4. Fry the vegetables

    • Add the remaining oil, then the onion and garlic.
    • Stir-fry until fragrant and softened.
    • Add the peas and carrots and cook through.
    Step 4

  5. Fry the rice

    • Add the cold cooked rice and toss to coat in the oil.
    • Pour in the soy sauce and stir-fry until the rice is hot and lightly toasted.
    • Return the chicken and eggs to the wok and mix well.
    Step 5

  6. Finish and serve

    • Drizzle with sesame oil and toss.
    • Scatter over the spring onion.
    • Taste, adjust the seasoning and serve hot.
    Step 6
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